5 Flag-inspired treats for 4th of July
These five dessert recipes all look like the flag thanks to the red, white and blue colors. They're easy to make, perfect for a hot summer day and sure to please a crowd at Fourth of July parties.
I love celebrating the Fourth of July. It's great to feel united to the country as we celebrate our great nation. I enjoy the fireworks, BBQs, family time and, of course, the food. I love decorating food for holidays, and the Fourth of July is the perfect opportunity to make desserts look like flags sporting the red, white, and blue colors.
These desserts are simple to make and the best way to celebrate. And if you have children, then they will love getting in on the fun of creating these delicious treats. I know my nieces and nephews had a blast making (and eating) the ice pops.
1. Multicolored flag ice pops recipe
These ice pops are perfect for a warm day and sure to help cool you down. They're made to look like the flag from dying the mixture and then alternating the colors in the ice pop mold.
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) container Cool Whip, completely thawed
- 1 teaspoon vanilla extract
- Red food coloring
- Blue food coloring
- Ice pop molds
- In a large bowl, beat the cream cheese until smooth. Slowly add in the sweetened condensed milk, and beat until smooth and creamy. Stir in the vanilla extract.
- Gently fold in the completely thawed Cool Whip.
- Separate the mixture into 3 bowls. Dye 1 bowl blue, another bowl red, and leave the other one white.
- Alternating the colors, pour the mixtures into the ice pop molds.
- Freeze for at least 8 hours but preferably overnight.
- When ready to eat, run the ice pop mold under warm water for about 15 seconds, remove the ice pops, and enjoy.
2. Strawberry-blueberry angel food cake flag trifle recipe
These trifles are so much fun to make, and they look so festive in the miniature trifle dishes. You can also make this recipe in a regular-size trifle dish.
Yields 4 individual trifles or 1 regular-size trifle
- 2-1/2 cups strawberries, stems removed, sliced
- 3 ounces fresh blueberries
- 2 tablespoons white sugar
- 2 tablespoons fresh orange juice
- 1 cup plain yogurt
- 1 cup Cool Whip, thawed
- 2 tablespoons honey
- 1/2 (16 ounce) store-bought angel food cake
- In a bowl, stir together the strawberries, blueberries, sugar and orange juice. Place in the fridge for about 30 minutes.
- To a bowl, add the yogurt and honey, and stir to combine.
- Cut the angel food cake into small pieces, and equally divide them at the bottoms of the trifle dishes. Top with the berries, the yogurt-honey mixture and then a large spoonful of completely thawed Cool Whip.
- Repeat the layers until the dishes are filled.
- Place a large dollop of Cool Whip on top of each trifle, and garnish with a rim of blueberries, if desired.
- Enjoy immediately, or cover tightly, and store in the fridge.
3. Flag-decorated breakfast waffles recipe
These waffles are the perfect way to start a festive morning to celebrate this patriotic holiday. They come together quickly and are sure to bring smiles to the breakfast table.
- 1 egg
- 1 cup flour
- 3/4 cup plus 2 tablespoons 2 percent milk
- 1/4 cup vegetable oil
- 1 teaspoon white sugar
- 2 teaspoons baking powder
- Pinch salt
- 1/4 teaspoon vanilla extract
- Fresh strawberries, stems removed, sliced
- Fresh blueberries
- 1 cup whipped topping
- Preheat the waffle iron, and spray it with nonstick cooking spray.
- In a bowl, beat the egg until fluffy, and then beat in the flour, milk, oil, sugar, baking powder, salt and vanilla until smooth.
- Pour the mixture into the waffle iron, and cook until golden brown.
- Remove, and place the strawberries and blueberries into the holes to resemble the flag.
- Spread whipped topping between the rows of strawberries to resemble the white stripes on the flag.
4. No-bake miniature flag cheesecake recipe
These no-bake cheesecakes are perfect for the warm summer days. No need to heat up the house by turning on the oven — these can be done without it!
- 3/4 cup graham cracker crumbs
- 5 tablespoons white sugar, divided
- 3 tablespoons butter, melted
- 12 ounces cream cheese, softened
- 1 cup powdered sugar
- 2/3 cup sour cream
- 2 teaspoons vanilla extract
- 4 tablespoons strawberry Jell-O mix, dry
- Fresh blueberries
- In a bowl, stir together the graham cracker crumbs, 2 tablespoons of white sugar and the melted butter. Divide the mixture equally into the bottoms of 6 small glasses or jars, pressing down firmly.
- In another bowl, beat together the cream cheese, powdered sugar, 3 tablespoons of white sugar, the sour cream and vanilla extract until smooth and creamy.
- Separate the mixture into 2 equal parts.
- In 1 part, stir in the strawberry Jell-O mix, and pour the red mixture equally into the 6 glasses.
- Leave the other part white, and pour it equally on top of the red mixture in the glasses.
- Garnish with fresh blueberries, and refrigerate for at least 2 hours before serving.
5. Patriotic poke cake recipe
This patriotic poke cake was one of my favorite desserts to make. I brought it to a party, and it was one of the first desserts gone. Not only are the colors fun and interesting, but it tastes amazing. The Jell-O really heightens the flavor and makes the cake extremely moist.
People kept asking me how I got the cake so moist and made it with all the fun colors. It was definitely a hit, and tons of people wanted the recipe. The recipe is super simple and takes very little prep time. Is there a downside? Only waiting for the cake to be done chilling.
- 1 package white or yellow cake mix plus the ingredients called for
- 1 (3 ounce) package strawberry Jell-O mix, dry
- 1 (3 ounce) package Berry Blue Jell-O mix, dry
- 2 cups water, divided
- 1 (8 ounce) container whipped topping, completely thawed
- Red, white, and blue sprinkles (optional)
- Preheat the oven to 350 degrees F. Grease and flour two 8-inch cake pans, and set them aside.
- Prepare the cake mix according to the package directions, and divide the batter equally into the cake pans. Bake according to the package directions.
- Remove the cakes from the oven, allow them to cool, and then remove them from pans. Wash and dry the pans, and then place the cakes back into them. Using the end of a butter knife, poke holes about 1/2 inch apart throughout the cakes.
- Boil 2 cups of water. Separate the Jell-O mixes into 2 bowls.
- Pour 1 cup of boiling water into the strawberry (red) Jell-O mix and the other cup into the Berry Blue Jell-O mix. Stir until completely dissolved.
- Pour the red mixture over 1 cake and the blue over the other cake.
- Place the cakes in the fridge for at least 3 hours.
- Remove the cakes from the pans by dipping the bottoms of the pans in warm water for about 15 seconds. Place the blue cake onto a cake plate, and frost it with the whipped topping. Place the red cake on top of the blue cake, and then frost the whole 2-layer cake with the whipped topping.
- Refrigerate for 1 hour before serving.
- If desired, add sprinkles to the top of the cake.